1 can tomato soup
1 can whole cranberry sauce
1/2 bottle chili sauce
Juice of one lemon

STUFFING:

2 lbs. chopped meat
1 onion
1 cabbage
1 egg
Salt and pepper
1/4 c. rice

Combine soup, chili sauce, cranberry sauce, and lemon juice for the sauce to pour over the stuffed cabbage. Mix meat with salt, pepper, egg, onion, 1/4 cup rice and little water. Parboil cored cabbage (about 10 minutes) until soft and long enough to loosen leaves.

Place in colander, stuff and roll. Pour sauce over stuffed cabbage.

Simmer 1 hour, covered. Remove after 1 hour and place in oven at 350 degrees for approximately 3/4 hour without cover.

2 pounds of meat makes 12 pieces, 1 cabbage makes 28 pieces.